Anthony Laub


Anthony Laub

“Chef Tony” is an executive chef, certified by the American Culinary Federation, and has more than 20 years of culinary experience. He has developed teams in many areas of the healthcare and hospitality industry while being committed to quality patient/guest services.  In addition to excellence as a culinary professional, Anthony is highly focused, enthusiastic, and goal-driven, with solid experience in management, process & program development, team building, and training. Additionally, his expertise in purchasing, vendor alignment, and order guide development drives GPO compliance.


Chef Tony’s management style begins at the supply dock and continues through the storage areas. Keeping a fresh-eyes approach in all areas of production, he ensures best practice is observed and that quality products are served. He leads by example and responds proactively to client comments and suggestions. A few examples of his achievements:

Mercy Springfield Hospital, Springfield, MO

  • Achieved $1.7M savings in Food services over 1.5 years
  • Reduced food waste 72% for a net savings of $20K weekly
  • Negotiated “NEW” food GPO agreement to include vendors
  • Ordering platform
  • Food Production Tool
  • Recipe Data Base
  • Implemented Room Service Program – Kitchen redesign/renovation
  • Achieved 87% purchasing compliance 8 months aft er initiation
  • Started at 42% compliance
  • Amounts to $21K monthly GPO rebates

Northern Arizona Healthcare, Flagstaff , AZ

  • Utilized Best Practice Approach: Identified efficiencies in FNS, EVS, Safety & Security, and Facilities & Engineering. Total savings delivered in six months of $833K, with an annual target year one of $1.2M
  • Zero-based staffing for each support department, delivering an efficient road map matching staff to volume
  • Improved GPO spending compliance from 50% to 85% system-wide resulting in food spend savings of $82K annually.


  • American Culinary Federation, Certifi ed Executive Chef – St. Louis, MO
  • Georgia Perimeter College, Biological Sciences – Atlanta, GA
  • Culinary Institute of America, AOS Degree with Honors – Hyde Park, NY

“It is critical for our clients to know where they have cost saving opportunities and just as critical to know the areas where their leaders/and or contract companies are running efficient operations. Having worked on both sides of the “table”, it is a privilege to be working with a team so focused on bringing value to customers. We are very proud of the work that we do each day.”

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